1272. German Kouglauff

Ingredients: - Two pounds of flour, one pound and a quarter of butter, eight whole eggs, and eight yolks; one and a quarter ounce of German yeast, four ounces of sugar, half an ounce of cinnamon powder, and grated lemon-peel, or the rind of lemon rubbed on lump sugar, and afterwards scraped off', half an ounce of salt, half a pint of single ('ream, and six ounces of Jordan almonds.

First, place the butter in a convenient-sized white kitchen pan, and work it with a clean wooden spoon for about ten minutes, by which time the butter should present the appearance of a thick cream; the cinnamon, lemon and sugar, the pounded sugar, about one-fourth part of the (lour, and three eggs should then be added, and the whole quickly worked together for a. few minutes; then add the remainder of the flour and eggs gradually, still continuing to work the paste with the wooden spoon. When the whole has been used up, spread the paste out in the centre, and add the yeast (previously dissolved with the salt in the cream made tepid for the purpose); work the whole thoroughly, then pour this batter into a large mould, previously spread with butter, split the almonds, and place them round the inside of the mould in close order. Bake the kouglaiff in an oven of moderate heat. Its color should be of a bright reddish yellow.

In Germany, it is customary to shake some cinnamon sugar all over this kind of cake as soon as it is turned out of the mould.

1273. Parisian Cake

Ingredients. - Two pounds of flour, twenty ounces of butter, six ounces of sugar, eight whole eggs and eight yolks, one pint of single cream, eight ounces of Jordan almonds, and two ounces of bitter ditto, eight ounces of pistachio kernels, four ounces of candid orange-peel, half an ounce of salt, one and a quarter ounce of yeast.

First, let the pistachio kernels be scalded, remove the hulls, split each kernel into four strips, and place these aside in a small basin. The candied orange-peel must then be shred into small thin narrow strips, and put with the pistachios. Next, remove the hulls from the almonds, wash and pound them into a very soft paste (adding a few drops of water to prevent them from becoming oily), then mix them with the cream, and after they have steeped for half an hour, let the whole be rubbed through a tammy, the same as a puree, and kept in very cool place until wanted for use.

For mixing this cake, follow in all respect the directions given for the German kouglauff (No. 1272), adding the pistachios and orange-peel after lining the mould with the plain paste ; the yeast must be dissolved in a little tepid water, and the almonds and cream added cold. It should be baked nearly of the same color as a Savoy cake.

Note. - It is necessary to put all these cakes back in the oven for two or three minutes, after they are turned out of the mould, to pre-vent them from becoming shriveled on the surface, or from otherwise shrinking and falling in, which is unavoidably the case when any steam has collected upon them.